Refreshing Mediterranean Lentil Salad Recipe

Mediterranean Lentil Salad is a delightful dish that brings the fresh flavors of the Mediterranean right to your kitchen. Imagine crunchy cucumbers, juicy tomatoes, and hearty lentils mingling with zesty lemon and fragrant herbs, all coming together to create a symphony of taste that dances on your palate.

This vibrant salad is perfect for picnics, potlucks, or even a cozy dinner at home. I remember making it for a family gathering where my cousin mistook it for a party dip and tried to scoop it up with tortilla chips. Spoiler alert: they weren’t as compatible as we hoped But the laughs were worth every bite.

I once served this salad at a summer BBQ, and my friends couldn’t stop raving about how refreshing it tasted alongside grilled chicken.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green or Brown Lentils: These provide the hearty base choose firm lentils for the best texture.
• Cucumber: Opt for English cucumbers their thin skin adds freshness without bitterness.
• Cherry Tomatoes: Sweet and juicy halving them enhances their flavor in every bite.
• Red Onion: A little finely chopped goes a long way in adding sharpness to the mix.
• Fresh Parsley: Use flat-leaf parsley for its robust flavor and visual appeal.
• Lemon Juice: Freshly squeezed juice brightens the entire salad bottled juice just won’t do
• Olive Oil: Extra virgin olive oil adds richness don’t skimp on quality here
• Salt and Pepper: Season to taste these essentials tie all the flavors together beautifully.
• Feta Cheese (optional): Crumbled feta adds creaminess and tang if you’re feeling indulgent.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Lentils: Start by rinsing one cup of lentils under cold water. In a medium saucepan, combine lentils with three cups of water. Bring to a boil over medium-high heat before reducing to low heat. Let them simmer until tender but still firm, about 20-25 minutes.

Prepare the Vegetables: While lentils are cooking, chop your cucumbers and halved cherry tomatoes into bite-sized pieces. Finely dice half an onion and roughly chop a handful of parsley. Your kitchen should smell fresh already

Make the Dressing: In a small bowl, whisk together ¼ cup of olive oil with the juice of two lemons. Add salt and pepper to taste this dressing will dance around all those lovely veggies

Toss It All Together: Once lentils are cooked, drain them well if needed and let them cool slightly. In a large mixing bowl, combine lentils with prepared vegetables and drizzle over your zesty dressing. Toss gently but thoroughly to coat everything evenly.

Add Feta (Optional): If you’re feeling fancy, sprinkle crumbled feta cheese on top before serving. It’s like adding confetti on your salad who doesn’t love that?

Enjoy your Mediterranean Lentil Salad as an incredible stand-alone meal or alongside grilled meats or pita bread for an extra treat Remember not only does it taste good but it also looks fabulous on any table setting.

Now you have made this delightful Mediterranean Lentil Salad from scratch You can enjoy it immediately or let those flavors meld together in the fridge for an hour it tastes even better after some time chilling out

Perfecting the Cooking Process

To achieve the best results, prepare the lentils first, then chop your veggies while they simmer. Finally, mix everything together with dressing to maintain freshness.

Add Your Touch

Feel free to swap lentils for quinoa or add roasted veggies like peppers and zucchini for extra flavor and nutrition.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a microwave or enjoy cold straight from the fridge.

A friend once told me that this Mediterranean Lentil Salad saved her dinner party when her main dish flopped. It was such a hit that she now makes it every week

FAQ

Can I make Mediterranean Lentil Salad ahead of time?

Yes, this salad tastes even better after letting it sit overnight in the fridge.

What type of lentils should I use?

Brown or green lentils work best they hold their shape and add texture.

How can I make this salad vegan?

Simply omit any cheese or animal products it’s naturally plant-based and delicious

Print

Mediterranean Lentil Salad

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Mediterranean Lentil Salad is a refreshing and nutritious dish that combines the robust flavors of the Mediterranean. Packed with crunchy cucumbers, juicy cherry tomatoes, and hearty lentils, this salad is elevated by zesty lemon juice and fresh herbs. Perfect for picnics, potlucks, or light dinners, it’s not only easy to prepare but also visually appealing. Serve it alone or alongside grilled meats for a delightful meal that’s sure to impress.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves approximately 4
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 1 medium cucumber (preferably English), diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, roughly chopped
• Juice of 2 lemons (about 1/4 cup)
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Rinse the lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes until tender but firm.
2. While the lentils cook, chop the cucumber and halved cherry tomatoes. Finely dice the red onion and roughly chop the parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
4. Once cooked, drain lentils if necessary and let cool slightly. In a large bowl, combine lentils with vegetables and drizzle with dressing. Toss gently to coat.
5. Top with crumbled feta cheese if desired before serving.

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 250
• Sugar: 3g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 5mg

Keywords: For added flavor, soak lentils for an hour before cooking. Feel free to customize by adding roasted vegetables like peppers or zucchini. This salad stores well in an airtight container in the fridge for up to three days.